preparing pasta in advance.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds pears – peeled, cored, and chopped
- 1 (16 ounce) can pitted sour cherries, drained
- 3 tablespoons cornstarch
- ⅔ cup white sugar
- ¼ teaspoon almond extract
- 1 ½ cups all-purpose flour
- ⅓ cup white sugar
- ¾ teaspoon salt
- ¾ teaspoon ground nutmeg
- 9 tablespoons butter
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
- Mix pears, cherries, cornstarch, 2/3 cup sugar, and almond extract in prepared baking dish. Combine flour, 1/3 cup sugar, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Sprinkle flour mixture over fruit.
- Bake in preheated oven until crust is golden, about 1 hour.
- I like to use canned pears and add extra cherries.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 316 mg |
| Sugars | 41 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I had 3 pears that needed to be used up, and this recipe fit the bill. I scaled this down to 4 servings. I didn’t have a can of sour cherries on hand, but I did have some dried cherries. I just soaked them for about 20 minutes in hot water, and then drained. Worked great! I really liked the pear/cherry combination. I baked mine in ramekins for 30 minutes. Thanks!